Chasseur

Sauce chasseur, or hunter’s sauce, is a classical French sauce commonly served with chicken, veal and other sautéed meats. It typically combines mushrooms and shallots with white wine, a brown sauce or demi-glace base, tomato and fresh herbs such as tarragon or parsley. Formulations vary across classical references and modern kitchens.

Typical ingredients

The defining ingredients are mushrooms, shallots and a wine-based reduction. Many versions include tomato, demi-glace or espagnole-derived brown sauce, and chopped herbs. Some recipes use white wine, while others use a dry red wine or a combination of wine and stock. The finished sauce should have a clear mushroom and wine character without becoming overly thick.

Preparation

1. Sauté sliced mushrooms in butter or another suitable fat until their moisture has largely evaporated and they begin to colour.
2. Add shallots and cook until softened without burning.
3. Deglaze with wine and reduce to concentrate the flavour.
4. Add tomato and the brown sauce base as specified by the recipe.
5. Simmer briefly to bring the flavours together, then finish with herbs and, if desired, a little butter.

Uses and related terminology

Poulet chasseur is sautéed chicken served with sauce chasseur, often accompanied by potatoes or seasonal vegetables. The word chasseur means “hunter-style” and is used for several preparations, not only one fixed sauce formula.

Chef’s tip: cook the mushrooms sufficiently before adding the liquid so their flavour is concentrated rather than diluted. Keep the sauce balanced and avoid allowing the tomato or wine to dominate.